Who Doesn’t Love Panini Day?

Once upon a time department stores included either a lunch counter (Woolworth’s comes to mind) or a slightly upscale café. Whatever it took to get the shopper to come inside.

Woolworth’s conjurers up different memories, depending upon your social, racial and economical background. But then again, the same can be said of just about every business in America. While I love my country, we’ve had our share of dark days. Every nation on earth has it’s shortcomings. I won’t apologize for having once sat at a Woolworth’s Lunch Counter. Their lunch counter remains a slice of Americana. (And as it turns out, there’s still one such Woolworth’s remaining).

Wandered off for a moment with talk of Woolworth’s. What I really wanted to talk about was the Café inside Macy’s Department Store. I can remember as a girl walking passed the Macy’s Store and thinking that’s where rich people shop. They had the Thanksgiving Parade, and all the movies in the 40s about Christmas seem to show the glamour of Macy’s. My family came from a long line of Sears shoppers. I think I was a fully grown, independent adult before ever stepping foot in a Macy’s. Do love their kitchen department.

The first time I ever had a Panini was at a Macy’s Café. I thought it was the most amazing hot sandwich ever – even the name Panini – sounded sophisticated. I can remember talking Hubby into going to Macy’s for lunch.

“Well?” I asked eagerly. Before he even answered, I knew he was not impressed. To begin with, the sandwiches all contained “Organic this” or “Sprouts that” – which to Hubby translated into weeds between your whole grain breads. While Paninis are still not one of his favorites, he humors me as I indulge every now and again in a little uppity lunch favorite. As for Kiddo, his only request was that I leave off the Arugula – which in my opinion pairs perfectly with the Pesto.

Chicken Margherita Melts
2 large boneless Chicken Breasts
Salt to taste
Black Pepper to taste
Mesquite Seasoning to taste
1/4 cup Chicken Stock
1 firm Roma Tomatoes
1 cup Baby Arugula
1/2 cup Mozzarella Cheese
1 can refrigerated Southern Biscuit Dough
4 teaspoons Olive Oil
4 tablespoons Basil Pesto

Cut raw chicken into long strips, place in a bowl. Season with salt, pepper and Mesquite Seasonings. Toss to coat.

Scatter seasoned chicken into the insert of a Pressure Cooker or Instant Pot. Moisten with chicken stock. Lock lid and set to PRESSURE COOK – HIGH – 15 MINUTES. Press START.

Note: Follow manufacturer’s guide for quick release, making sure to wait until the pressure cycle is complete and all the pressure is released before unlocking.

Let chicken cool slightly, enough to easily handle. Shred the chicken. Seed and thinly slice tomato. Rinse and pat dry the Arugula.

Remove dough from can; separate the biscuit. Let dough stand at room temperature 10 minutes to soften. Heat Panini Press for 5 minutes.

Lightly sprinkle work surface with flour. Press two biscuits into rectangle. Repeat with remaining biscuits. Brush top side of each rectangle with 1 teaspoon of the oil. Place 1 rectangle oil-side-down on Panini press, close press. Grill 1 to 2 minutes or until light golden brown. Repeat with remaining rectangles.

Place rectangles, oil sides down, on clean work surface. Spread 1 tablespoon pesto over top of each rectangle. Top half of each rectangle with 1/2 cup chicken, 2 tomato slices and a scattering cheese. Sprinkle with pinch of pepper. Fold in half to form sandwich.

Arrange one or two of the filled sandwiches on Panini Press; close press and grill for 3 to 4 minutes until heated with the cheese melted.

To serve, gently unfold each sandwich. Layer 1/2 cup Arugula over filling; close sandwich. Serve warm.

This is perfect with a spring salad, maybe a little wine and time to savor whatever remains of your day.

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Whoever sows sparingly will also reap sparingly,
And whoever sows bountifully will also reap bountifully
Each must do as already determined, without sadness or compulsion
For God loves a cheerful giver.
2 Corinthians 9:6-7